As the bounty of summer piles up, I’ve been thinking about drizzles. Not the rain drizzle, but drizzles over vegetables so tasty and fresh, all you want to do is add a whisper of dressing and call it done.

You don’t need recipes for drizzles. All you have to do is grab a couple of bottles from the cupboard.

Does a tomato need more than a drizzle of olive oil and red wine or balsamic vinegar and a sprinkling of salt and pepper? I don’t think so, though a shredded basil leaf, a shaving of Parmesan never hurts.

It’s been a perfect cucumber summer in the Northeast. Hot, sunny days with a thunderstorm late in the afternoon. I complain because every time I plan to go swimming, the storm clouds catch up to me. But the cucumbers are abundant. My favorite drizzle? A little salt, a little rice wine vinegar, a sprinkling of fresh cilantro.

Then there are green beans. I love green beans every which way. Slowly stewed in a tomato-based sauce, baked under a béchamel sauce with a crispy garlic topping, roasted and salted. But most of the time, I just steam and drizzle. The drizzle of the week is sesame oil, soy sauce, and black (Chinese) vinegar. Garlic gives it depth. Black sesame seeds dress it up for a party.